Roast pumpkin and caramelised onion quiche
A moist, filling roast pumpkin and caramelised quiche with a short, buttery pastry.
Servings: 1 quiche
Ingredients
- 375 g pumpkin flesh the firm, pale orange stuff, not the skin or the spaghetti-like seedy innards
- 2 tbsp of olive oil 1 tbsp for roasting, 1 tbsp for frying
- 200 g plain flour
- 100 g cold butter
- 3 tbsp cold water
- 1 red onion
- 2 cloves of garlic
- 5 free range medium eggs
- 250 ml whole milk
- salt and pepper to season
- Loose bottomed quiche tin
Instructions
- Pre-heat the oven to 200C (400F/180C fan)
- Chop the pumpkin into rough 1 inch pieces
- Put in a small roasting tray with 1tbsp of the oil and toss to cover all the pieces, then sprinkle with a pinch of salt and pepper
- Bake for approx 25-30 minutes or until slightly darkened in colour and al dente (ie they're not totally raw, but still have a bit of bite if you try one)
- Remove, turn onto kitchen towel and leave to cool completely
- To make the pastry, pulse the flour and butter together in a food processor until you have an even crumb
- Add the water bit by bit while pulsing until it comes together in a ball
- Wrap in cling film (saran wrap) and chill in the fridge for 15 mins
- On a lightly floured surface, roll out to approx 3mm thick and line the quiche tin, trimming off the excess pastry
- Peel the red onion, halve and slice thinly, then peel and finely chop the garlic
- Fry in 1 tbsp of oil in a pan over a low heat - it will take about 10 minutes but they should go soft and a caramel brown - don't burn them!
- Tip the pumpkin, then the onions into the pastry case
- Beat the milk and eggs together with a pinch of salt and pepper and pour into the pastry case - if it looks to be getting really full, stop, carry the tin to the oven, put it on the shelf and then add the rest so that you don't spill it everywhere
- Bake for 40 minutes until risen and golden brown on top - allow to cool before lifting out of the tin
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